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Ven Pongal Recipe | South Indian Ghee Khichdi Breakfast
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RECIPE
INGREDIENTS
1⁄2 cup moong dal, (100 grams)
1 cup rice, raw, washed (200 grams)
1 teaspoon salt, plus 1 teaspoon salt; separate use
5 tablespoons vegetable oil
2 tablespoons ghee, plus 1 tablespoon ghee; separate use
2 teaspoons black peppercorns (sabut kali mirch)
1 tablespoon cumin seeds (jeera)
1 knob ginger, (¾-inch), peeled and finely chopped
2 green chillies, fresh, split in two
20 cashew nuts, unsalted, or to taste
10 curry leaves, finely chopped
1⁄2 teaspoon asafoetida powder (hing), (1/2 scant teaspoon)
COOKING METHOD
- Dry roast the moong dal in a medium saucepan, over medium heat until it is aromatic.
- Add 4½ cups water and the rice to the saucepan. Bring to a boil; reduce heat to low after 5-6 minutes and let simmer, stirring occasionally, covered for about 5 minutes. Rice should be very soft. If it is not, add another 1-2 cups, cover and simmer for 15 minutes – until the rice is mushy but still holds its structure. Add 1 teaspoon salt and stir to combine. Keep on low heat.
- Add oil to a large kadhai or wok over medium high heat, followed by 2 tablespoons ghee and peppercorns. Slide in the cumin, ginger, green chillies, cashews nuts, curry leaves, and asafoetida. Give one good stir and empty into the rice-dal mixture. Mix well and add 1 teaspoon salt or to taste.
- Top with 1 tablespoon of ghee and serve.
Cook’s Note: This is excellent served with onion sambar
Recipe Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld.
- Dry roast the moong dal in a medium saucepan, over medium heat until it is aromatic.
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